Whisk together flour, salt, and sugar in a bowl

Beat together butter and cream cheese in a large bowl with an electric mixer until combined well

Add flour mixture and stir with a wooden spoon, then use a flat spatula on the counter top, folding the dough gently onto itself until it forms or sticks into a ball

Gather dough into a ball, cut into 4 portions (about 180g each) and wrap in plastic wrap

Chill for one hour minimum, or longer, if required

Line bottom of cookie sheet (preferably a jelly roll pan) with parchment paper

Combine 1/4 cup of the granulated sugar, the brown sugar and ½ teaspoon of cinnamon (i put in 1 whole teaspoon), stir well; add the cherries and the nuts to the bowl, combine; portion out 4 equal parts and set aside

On a floured board, roll each portion of dough into a 9 inch circle; spread each with 2 Tablespoons of strained apricot preserves using a small off set spatula

Sprinkle with 1/4 of the entire filling, pressing the filling lightly into the dough on top of the preserves

Cut the circle into quarters, then each quarter into thirds to have 12 equal wedges

Starting with the wide edge, roll up each cookie, placing point tucked under on the parchment lined baking sheet

Chill for at least 30 minutes and up to one hour

Put oven rack in middle position and preheat oven to 350°F

Brush each cookie with egg wash or milk (I used egg)

Combine 3 tablespoons granulated sugar with 1/2 teaspoon cinnamon; sprinkle on cookies

Bake for 15 to 20 minutes, until lightly browned; remove to wire rack and cool

Store in air tight container